This delicious lasagna soup recipe is warm, comforting and very filling. It can be made gluten free with gluten free pasta (and other ingredients), and you can easily substitute beef for turkey if that’s your preference.
What Is Lasagna Soup?
This wonderful soup is basically just lasagna with broth added to bring it to a soup consistency. This particular recipe makes a fair amount of soup, so if you need a smaller yield, simply adjust it in the recipe card below by hovering your mouse over the yield number and adjusting to the amount you need.
Italian Sausage Lasagna Soup
If you prefer to use sausage in this recipe instead of ground turkey, you can do so. I used 2 pounds of ground meat, so you can easily substitute with up to 2 pounds of sausage.
2 pounds of sausage is either too much or not enough for you, feel free to adjust! This recipe is pretty versatile that way.
Instant Pot Lasagna Soup
If you want to make this lasagna soup recipe in an Instant Pot, you’ll still want to cook the noodle separately on the stove top while everything else cooks in the Instant Pot.
Instant Pot lasagna soup couldn’t be easier. Just brown all your veggies on the sauté setting just like you would in the skillet. Add the meat and stir until the meat is properly browned. Add the other ingredients and press CANCEL on the Instant Pot.
Set the lid on the pot, close the vent and adjust the MANUAL time to 5 minutes. The pot will take about 10-15 minutes to come to pressure.
When it’s done cooking, allow about 10 minutes for natural release. Then open the vent to let any remaining steam escape, and then open your lid. Stir well and make sure the meat is fully cooked. If not, you can go through the cooking process one more time. But the first time should do the trick.
Stir in the cooked noodles, and serve with cheese.
Everybody has their own opinions on what cheeses work best in lasagna. It will be no different with this lasagna soup recipe. So here are some options to choose from.
- Parmesan cheese
- Ricotta cheese
- Cheddar (white cheddar is awesome!)
- Cottage cheese – This option is great if you want to lower the fat and raise the protein in your lasagna or lasagna soup. If you want it to be more like ricotta, you can blend the cottage cheese a bit or just strain it if you have cottage cheese with a smaller curd.
So the obvious choice here is lasagna noodles. But that being said, you can use any pasta you prefer. The shape won’t matter. So use what you have on hand.
In the lasagna soup recipe video below, I show that I cooked the noodles to al dente and then cut them. I was trying to keep the shape as uniform as possible. But if that’s not a concern for you, feel free to break the lasagna noodles into bite-sized pieces while they are still dry. It’s a MUCH easier approach than what I did.
What You’ll Need
- 9 oz. lasagna noodles – This is about 12 standard lasagna noodles, or you can use any other noodles you prefer. You can even add more or less, based on what you have handy. Again, this is a very versatile soup.
- 1 large red onion – Don’t worry too much about the size of your chop. A course chop will get the job done. If you don’t have red onions, a yellow onion will do.
- 6 large garlic cloves – I’m of the opinion that you can never have enough garlic. I have actually used much more than 6 cloves when I’ve made this recipe in the past and it was delicious. If you aren’t a garlic fan, you can also cut back if you prefer. Versatility, baby!
- 8 oz. mushrooms – I used white mushrooms, but you can also use brown mushrooms. Whatever is available to you at the store will work fine.
- 2 tbsp. oil – I used coconut oil, but any oil you prefer will work fine here.
- 2 lb. ground turkey – Again, you can use beef or sausage here if that’s your preference. And you can go up or down on the amount used if you wish. A little less meat would simply make this more “soupy”, and more meat would make it more “stew-like”.
- 28 oz. can crushed tomatoes – I used fire roasted, but regular tomatoes will work well too. You can even used diced tomatoes if that’s what you have on hand. But the crushed tomatoes give it a great texture.
- 4 cups chicken broth – Not all chicken broths are created equal. Read the ingredients. Avoid added sugars, and if you can get it, opt for low sodium. You’ll probably add some salt for seasoning anyway after cooking. So cutting down on it with the broth is never a bad idea. If you opt for using beef in this recipe, you can use beef broth instead of chicken.
- 1 tbsp. balsamic vinegar – Any type will work as long as it isn’t flavored. If you want to intensify the depth of flavor, you can make a quick balsamic reduction and then use a tablespoon of that. But it’s not necessary.
- 1 tbsp. dried thyme – Use either ground or whole leaf.
- 2 tsp. ground rosemary – Definitely opt for ground rosemary here because whole leaf, dried rosemary is not pleasant to chew on.
- Salt and pepper – to taste after cooking.
While the cheese is a major component here, it’s still a garnish. And those who can’t have dairy can easily leave it out. The soup will still be delicious.
While totally optional, fresh, chopped Italian parsley or basil add a wonderful accent here. Definitely worth the little bit of extra chopping!
How To Make Lasagna Soup
Salt your salt water and set it to boil. (about 1 tbsp. for a large pot of water)
Cook noodles to package directions.
Slice your mushrooms and chop your garlic and onions.
Sauté the onions until translucent. Add the garlic and cook for 1 minute, then add the mushrooms and cook until they are wilted.
Add the meat of your choosing and brown it with the sautéd vegetables.
Add in the crushed tomatoes and chicken broth.
Stir in the spices, tomato paste and balsamic vinegar. Cook until the meat is fully cooked (about 15 minutes).
When done, stir in the noodles.
Serve garnished with plenty of cheese and some fresh parsley or basil.
CLICK TO WATCH THIS RECIPE IN ACTION!
- Large soup or stock pot
- 9 oz. lasagna noodles (12 standard noodles – or 9 oz. of any pasta you prefer)
- 1 large red onion
- 6 large garlic cloves
- 8 oz. mushrooms
- 2 tbsp. oil
- 2 lb. ground turkey (or beef, or sausage)
- 28 oz. can crushed tomatoes (fire roasted work well here)
- 4 cups chicken broth (no sugar added)
- 6 oz. can tomato paste (no sugar added)
- 1 tbsp. balsamic vinegar
- 1 tbsp. dried thyme
- 2 tsp. ground rosemary
- salt and pepper to taste after cooking.
- Salt your salt water and set it to boil. (about 1 tbsp. for a large pot of water)
- Cook noodles to package directions.
- Slice your mushrooms and chop your garlic and onions.
- Sauté the onions until translucent. Add the garlic and cook for 1 minute, then add the mushrooms and cook until they are wilted.
- Add the meat of your choosing and brown it with the sautéd vegetables.
- Add in the crushed tomatoes and chicken broth.
- Stir in the spices, tomato paste and balsamic vinegar. Cook until the meat is fully cooked (about 15 minutes).
- When done, stir in the noodles.
- Serve garnished with plenty of cheese and some fresh parsley or basil.